Preparing and Handling Food

General food safety measures:

Thoroughly wash all raw fruits and vegetables before use.

Thoroughly wash tops of cans before opening.

Thaw frozen foods in the refrigerator or put quick thaw foods in plastic bags under cold running water for immediate preparation. DO NOT thaw frozen foods by allowing them to stand at room temperature.

Cover or completely wrap foods during transportation.

Never reuse a spoon that has been used even once for tasting.

Limit contact with germs by using eating and serving utensils such as forks, knives, trays, spoons, and scoops. Avoid direct contact between hands and food wherever possible.

Make sure each serving bowl has it’s own spoon or serving utensil.

Food set aside for second servings should be kept hotter than 60º C/ 140 º F or colder than 4º C/ 39.2 º F to prevent bacteria from growing. Bacteria grow most rapidly between these temperatures.

Cover foods that are stored in the refrigerator and on shelves.

Pay close attention to expiration dates, especially on foods that spoil easily, such as dairy products, mayonnaise, and processed meats.

Do not use the kitchen as a passageway or meeting room while food is being prepared.

Handling Dairy Products and Raw Meat and Poultry

Take special care when handling raw meat, poultry, and eggs. These foods have small amounts of bacteria that can cause disease if allowed to grow. After touching these foods, food preparers should wash their hands well and clean and sanitize any cutting boards, dishes, bowls, or utensils they used.